I don't like still braggots that much. I guess they remind me of bad early homebrewer beers: sweet, flat, boozy, and worty, all at once. They don't need to be sparkling, but they should have some bubbles. Like an English barleywine, I'd say.
Keg & force carbonate is the easiest way of dealing with them, just like beer.
Naturally carbonating meads is tricky since you don't really know where they'll want to stop. Especially if you like your meads anything but dry.